16 Nov '12, 9am

Stuck in a jam. Should be making jam instead. Or making chiffon cakes

Stuck in a jam. Should be making jam instead. Or making chiffon cakes

The original recipe for chiffon cake was developed in 1927 by Harry Baker, a Hollywood insurance salesman who discovered that adding vegetable oil to a sponge cake batter yielded an incredibly moist and tender cake. Since then, bakers all over the world have turned out their own favourite variants, including our Singaporean classic — pandan chiffon. Chiffon cake batter is notoriously delicate and requires a light hand, but these recipes will help you bake consistently successful cakes with little fuss. The only special equipment you need is a chiffon cake tube pan, which is available at baking supply stores.

Full article: http://www.hungrygowhere.com/recipes/chiffon-cake-three-w...

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